Cook peas till soft and put through a fine colander to remove the hulls. Add soup stock and mint, reheat, salt, and serve.
A cup of cream is a great improvement to this soup.
SAVORY POTATO SOUP
- Vegetable soup stock, 4 cups.
- Potatoes, medium size, 2 or 3.
- Mint, 1⁄3 teaspoonful.
- Chopped onion, 1.
- Salt, 1 teaspoonful.
- Marjoram, ¼ teaspoonful.
Cook the potatoes and onion till soft. Put through a colander, add the soup stock, mint, marjoram, and salt, which have been simmered together half an hour. Heat well, and serve.
CELERY AND TOMATO SOUP
- Celery heart, 1.
- Soup stock, 2 cups.
- Celery salt.
- Tomato, 2 cups.
- Salt.
Chop celery rather fine, and cook in a little water till tender; add the tomato, salt, and soup stock; heat well, and serve.